Abuelita Conchas

Abuelita Conchas
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These traditional Mexican sweet bread rolls are so easy to make and even more delicious when paired with a cup of hot chocolate.Recipe courtesy of Nestlé
Prep Time
30
minutes
Cook Time
20
minutes
Servings
12
servings
Abuelita Conchas
Total time: 5.23 hours
Ingredients
  • 1 packet active-dry yeast
  • 1/2 cup warm water
  • 4 cup all-purpose flour, divided
  • 1/3 cup granulated sugar
  • 1/3 cup butter, softened
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup warm milk
  • 1/2 - 1 teaspoon vegetable oil for oiling bowl
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 2/3 cup nestlé® abuelita™ granulated chocolate drink mix (or 1 tablet nestlé® abuelita™ authentic mexican hot chocolate drink, grated)
Directions
  1. Combine yeast and water in a small bowl.
  2. Let stand for at least 10 minutes until yeast turns foamy.
  3. Place 2 cups flour on a working surface.
  4. Make a well in the middle of flour and add sugar, butter, eggs, vanilla extract, cinnamon, and salt.
  5. Mix by hand, adding remaining flour ½ cup at a time until a smooth and sticky dough is formed.
  6. Slowly add yeast mixture and milk to dough and knead for 5 to 7 minutes more until dough is completely smooth and elastic.
  7. Shape the dough into a ball and transfer (crease side down) to a large oiled bowl.
  8. Brush a small amount of oil, with hands, over surface of dough.
  9. Cover with plastic wrap and place in a warm area for 2 ½ to 3 hours or until dough doubles in size.
  10. Deflate dough by pressing with fingers.
  11. Cover and let stand for 15 minutes.
  12. Beat butter with a hand mixer until smooth.
  13. Add flour and NESTLÉ® ABUELITA™ Granulated Chocolate Drink Mix and continue beating until completely mixed and a paste is formed.
  14. Line 2 large baking sheets with parchment paper.
  15. Divide dough into 12 balls and arrange on prepared baking sheets about 2 inches apart.
  16. Press each ball down lightly.
  17. Divide topping into 12 balls.
  18. Form each ball of topping into a disk and press flat over each dough ball, covering as much of the surface as possible.
  19. Cut lines through topping with a small knife or circle cutter, resembling a seashell or scallop.
  20. Lightly cover baking sheets with plastic wrap and place them in a warm place.
  21. Let rolls rise for about 1 hour or until double in size.
  22. Preheat oven to 375° F.
  23. Bake for 20 to 25 minutes or until bread is golden brown.
  24. Let cool on wire racks and serve.
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